This isn’t your traditional stuffed mushrooms recipe – these mushrooms have all the great flavors of coq au vin in one tasty bite. It’s the perfect appetizer!
When I was in high school, my family hosted a student from France for two summers. We also went to France and stayed with her family a few weeks. The memories will be with me forever and one of the things I remember most is, of course, the food! The food was unreal in France but our exchange student also did some cooking for us while she stayed in our home. Crêpes, tarte Tatin, and coq au vin — oh, how I wish I could transport her into my kitchen right this moment to whip up some delicious food.
About these stuffed mushrooms
I take all the flavors of coq au vin and turn them into these little stuffed mushrooms. They make a great appetizer, but the filling is also be amazing in a larger portobello mushroom for an entree recipe, like these vegetarian stuffed portobellos or chicken Parmesan stuffed portobellos.
These coq au vin stuffed mushrooms include bacon, chicken, red wine, onion and fresh thyme. Cheese isn’t traditionally included in coq au vin but I’m a big fan of cheese. The cheese does a good job of holding everything together, too.
These appetizers are little flavor bombs. They’re rich without being overly rich. I like that these stuffed mushrooms are a little unique, too.
With a fancy name! “Coq au vin” literally means rooster in wine, in case anyone asks.
More appetizer recipes
I have some appetizer recipes that may become your new favorites:
- Tomatoes and Ricotta Cheese Crostini
- Stovetop Spinach Dip with Sundried Tomatoes
- Slow Cooker Spinach Artichoke Dip
- Herbed Feta Dip Recipe
- Hot Caprese Dip Recipe
- Bite Sized Zucchini Pizzas
- Broccoli and Bacon Beer Cheese Dip
- Classic Stuffed Mushrooms from Simply Recipes
- Crab Stuffed Mushrooms from Peas and Crayons
- 20 ounces large white mushrooms (10-12)
- 4 slices bacon, cut into small pieces
- 1/2 cup finely diced onion
- 1/4 cup finely chopped carrots
- 1/4 teaspoon ground black pepper
- 1 clove garlic, finely minced
- 1 cooked chicken breast – very finely diced (about 1 cup)
- 1/4 cup red wine
- 1/4 teaspoon finely minced fresh thyme
- 1/2 cup shredded mozzarella
- 6-8 teaspoons panko bread crumbs
- Preheat oven to 375°F.
- Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
- In a large skillet, cook bacon over medium heat until crispy.
- Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
- Add onions and carrots, turning heat down if needed to keep onions from burning. Cook for 3-4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked.
- Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
- Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine. Using a spoon, fill mushroom caps with this mixture – it’s okay if they overflow a little.
- Sprinkle panko bread crumbs over mushrooms.
- Bake for 20 minutes or until golden brown. Let cool to touch and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.